Spinach & Rice Salad

A favorite old standby of mine. This goes with just about everything, and it’s a great “base” to use as a main dish if you’d like also. Just add some grilled shrimp, chicken, beef, even tofu. Of course, you don’t have to grill the meats, but it’s summer, and what the heck. If you’re grilling, make a little extra to throw into the salad for the next day.

6-8 oz. bag (I sometimes use more) of washed fresh spinach, torn into pieces. Baby spinach is good too, but you’ll still have to break it up a little bit.

Prepare rice according to directions, but don’t use butter or oil that’s called for. Cool in refrigerator, or freezer to cool faster. Don’t forget it’s there!

While rice is cooling, mix the vegetables together. Add the liquids, sugar and spices. Mix all together. Add cooled rice. Mix well. Serve. If you choose to add a protein, place pieces either on top of individual servings, or mix together. You’re choice. Garnish with parsley, a basil leaf, a pretty flower, or some of the red pepper.

Summer calls for a great salad. Add shrimp, chicken, beef or tofu for a main dish

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14 comments on “Spinach & Rice Salad”

Caroline

June 20, 2018

This is a “go to” recipe for me. I have been making it for over a year. It’s great to bring to a party as a side. I have I asked numerous times to bring it again for future parties. I am going to make it for a party tonight and plan to add shredded pickled beets and roasted zucchini.